Food Microbiology

Cover Page\r......Page 1
Title Page\r......Page 3
Preface\r......Page 7
Preface to second edition......Page 8
Contents......Page 9
CHAPTER 1\rThe Scope of Food Microbiology......Page 17
CHAPTER 2\rMicro-organisms and Food Materials......Page 22
CHAPTER 3\rFactors Affecting the Growth and\rSurvival of Micro-organisms in Foods......Page 37
CHAPTER 4\rThe Microbiology of Food Preservation......Page 81
CHAPTER 5\rMicrobiology of Primary Food\rCommodities......Page 137
CHAPTER 6\rFood Microbiology and Public Health......Page 177
CHAPTER 7\rBacterial Agents of Foodborne Illness......Page 200
CHAPTER 8\rNon-bacterial Agents of Foodborne\rIllness......Page 288
CHAPTER 9\rFermented and Microbial Foods......Page 327
CHAPTER 10\rMethods for the Microbiological\rExamination of Foods......Page 386
CHAPTER 11\rControlling the Microbiological Quality\rof Foods......Page 411
CHAPTER 12\rFurther Reading......Page 455
Subject Index......Page 464
Back Matter\r......Page 498